Bacon Bacon Bacon

Started by ratherbboating, August 28, 2013, 04:25:04 PM

Previous topic - Next topic

0 Members and 1 Guest are viewing this topic.

ratherbboating

Got a little piggy (185 lbs hanging)  back from the meat processor and the sides and jowls were not frozen, so I made bacon.  Using the guidelines of 10.5 again (Thanks 10.5).  One of the sides (6.5 lbs fresh - 4.5 after) and jowls was made following his recipe, but didn't have any maple syrup but did have sorghum syrup, so I used it instead.  Another side (6.3 lbs fresh - 4lbs finished) was made in to pepper bacon.
Didn't take a bunch of pictures, but here are some of the ones I did take.

The pepper bacon before its rest in the refridge.


The bacon sliced.


Just the bacon sliced.


After I did the bacon, I smoked the hog jowls.

By time they got done, I needed a liquid refreshment to continue (home made brew).

Had bacon and eggs for breakfast today and the pepper bacon was good.
My two biggest complaints are:  Cleaning the slicer after slicing bacon and the pig had a little more fat than I like (think it was the breed of pig).

I now have bacon to last the summer.


The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude. Julia Child

tskeeter

I wonder if you'd have less mess with your slicer if you partially froze the bacon before slicing.  Thinking it might grease up less.

beefmann


Saber 4

That's some good looking bacon, is that a pig you fattened up or did you buy at the meat market.

ragweed


Tenpoint5

Looks good! It does look like you sliced it warm in the picture. I usually slice cold after a night in the fridge
Bacon is the Crack Cocaine of the Food World.

Be careful about calling yourself and EXPERT! An ex is a has-been, and a spurt is a drip under pressure!

ratherbboating

I did slice it warm.  Trying to get it put up before bedtime.  Maybe next time, put in fridge overnight and put into a freezer for a bit before slicing.
The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude. Julia Child

Tenpoint5

An overnight in the fridge wrapped in plastic wrap will work just fine. The fats will solidify and make your slicing experience much more enjoyable
Bacon is the Crack Cocaine of the Food World.

Be careful about calling yourself and EXPERT! An ex is a has-been, and a spurt is a drip under pressure!

Saber 4

Quote from: Tenpoint5 on August 29, 2013, 07:43:44 AM
An overnight in the fridge wrapped in plastic wrap will work just fine. The fats will solidify and make your slicing experience much more enjoyable

Ditto X2

pz

My online cookbook: good food & friends